Everything Bagel Stuffing

September 21, 2026

Thanksgiving stuffing needed an Eccentric upgrade.

So we skipped the ordinary bread cubes and started with something much better: Eccentric Everything Mini Bagel Chips.

Because if you’re going to build an entire dish around bread, why not start with artisan bagels that have already been baked, sliced, brushed with olive oil, seasoned and baked again until perfectly crunchy?

The result is stuffing with actual texture. Crispy on top, tender underneath, loaded with herbs and all that garlicky, oniony, sesame Everything flavor baked right in.

No sad, soggy bread situation here.

And because our Everything Bagel Chips already bring plenty of flavor to the party, the rest of the recipe stays surprisingly simple.

What You’ll Need

2 bags, 12 oz total, Eccentric Everything Mini Bagel Chips, roughly crushed, about 10 cups
6 tablespoons unsalted butter
1 large yellow onion, diced
2 leeks, white and light green parts only, sliced
3 celery ribs, diced
3 to 4 cups low sodium chicken or vegetable broth
3 large eggs, beaten
1/4 cup fresh dill, chopped
1/4 cup fresh chives, sliced
1/4 cup flat leaf parsley, chopped
Freshly ground black pepper

Notice anything missing?

Salt.

That is intentional.

Before You Reach for the Salt

Our Everything Bagel Chips are already seasoned, which means they’re doing a lot of the work for you. They carry 280mg of sodium per ounce, and you are using twelve ounces. The seasoning is handled.

Use low sodium broth and unsalted butter, then taste the stuffing before adding any additional salt. You may not need it at all.

Same idea with the garlic and onion. There is already plenty of that Everything flavor baked directly into the chips. The fresh onion, leek and celery add sweetness, texture and depth without competing with what’s already there.

Trust the bagel.

How to Make It

Crush the chips, but keep it chunky.
You want pieces in different sizes, not crumbs. Those irregular pieces create exactly what we’re after: crunchy edges, soft centers and plenty of texture. Transfer them to a large mixing bowl.
Cook the vegetables.
Melt the butter in a large skillet over medium heat. Add the onion, leeks and celery and cook for about 8 to 10 minutes, until everything is soft and just beginning to turn golden. Pour the vegetables and all that melted butter directly over the crushed bagel chips. Yes, all the butter.
Add the herbs.
Add the dill, chives, parsley and a generous amount of freshly ground black pepper. Toss everything together.
Add the broth, slowly.
Start with 3 cups of broth and toss well. Then leave it alone for about 10 minutes. This part matters. Bagel chips are sturdier than ordinary bread, so give them time to absorb the broth. After 10 minutes, check the mixture. If it still feels dry, gradually add more broth until everything is moist but not swimming.
Taste it.
This is when you decide if it needs anything else. Especially salt. Taste first. Always.
Add the eggs.
Gently fold in the beaten eggs until everything is evenly combined.
Bake.
Transfer the mixture to a buttered 9 x 13-inch baking dish. Cover with foil and bake at 350°F for 25 to 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden, crisp and smelling ridiculously good. Let it rest for 10 minutes before serving.

Serves about 10.

Potentially fewer once people realize it’s not normal stuffing.

Making It Ahead

Assemble the whole thing, eggs included, cover it tightly and refrigerate up to 24 hours. Bake straight from the fridge and add 10 to 15 minutes to the covered time.

Leftovers reheat uncovered at 350°F, which brings the crunch back. Do not microwave it. You’ll undo the entire point.